Bob Terwilliger wrote:

>> the only long work is the dough for the noodles, about half an hour
>> work, plus some more if you want mincedspinach in it for the green
>> color.

> How long do you knead the dough? I remember an episode of "Molto
> Mario" with Mario Batali discussing the process of making fresh pasta
> dough, and he commented that in his restaurants the dough gets
> kneaded in a Kitchenaid mixer with a dough hook for 20 minutes or
> more.

That KA sure would help a lot. I knead it for about 10 minutes with my
hands, then some more kneading gets in thanks to the job of stretching it to
thin noodles. For that I use a crank-powered stretching machine, it takes
about 5 or 6 passages in the machine for a piece of dough to get a noodle,
tightening the thickness setting at every passage. One starts at high
setting (3 or 4 millimeters) and ends up at the desired thickness (for
lasagan noodles, about 2 millimeters scarce). This machine kneads the dough
harder than one can do with bare hands, so it's important in the kneading
process, too.
Here's a picture of the stretching machine, an Imperia model, you've
probably already heard of it on RFC:
http://img.youtube.com/vi/bZlQqq1svRk/0.jpg
It's shown from the user's POV, right hand activates the crank while the
left hand supports the dough and slowly lets it get into the machine. If
humans had a third hand, it would be wonderful for collecting the dough
coming out of the machine to prevent it from amassing at it's base or
sticking to the table, but we're stuck with 2 so one finds himself juggling
here and there, LOL
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano